Skills to Compete - Safety and Health at Work
| Award Name | Level 5 Component Award (Level 5 NFQ) |
|---|---|
| NFQ Classification | Minor |
| Awarding Body | QQI |
| NFQ Level | Level 5 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 5 Component Award (Level 5 NFQ) | Minor | QQI | Level 5 NFQ |
Duration
9 days
Entry Requirements
Education: NFQ Level 4 or equivalent when accessing a Level 5 programme. CERFL proficiency at B2 for access to Level 5 courses for those whose first language is not English Mature learner entry requirements available via the local ETB pathway Additional requirements may apply to non-EU/EEA Applicants and may be subject to full international fees (Please refer to Information for International Learners) *Each provider may have additional requirements, not outlined above.
Aptitude: Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience: Applicants must be able to demonstrate a moderate range of knowledge, skills and competencies relevant to the course, be able to work with responsibility and demonstrate the ability to work on their own initiative.
Further information
View the website https://www.rstc.ie/index.php/courses?search=1&view=0 to check out courses next start date / enrolment in 2023
Charges
There may be charges associated with this course. Please check with the course provider
This award will equip the learner with the knowledge, skill and competence to promote and maintain safety and health in a work environment. Included in this programme is up to date information on COVID-19 and the protocols published for the safe return to work.
LMETB responding to the HSE Ireland on Call now offer an online training course in Safety and Health at Work to frontline healthcare essential service staff, QQI Level 5 award holders and learners currently on QQI level 5 Healthcare Support / Healthcare Services and all empoylers and employees in all sectors.
LEARNING OUTCOMES
1. Explain the basic principles of infection, how to apply standard precautions to control infection and the significance of the “Area of Infection Control” in preventing and controlling infection
2. Discuss the importance of infection prevention and control in ensuring that healthcare facilities are ensuring a healthy environment for patients, staff and visitors alike.
3. Explain the role of the infection control team members in maintaining a healthy environment and how procedures about dress, staff health and travel associated infections support local control team members to prevent and control infection
4. Summarise the various types of microorganisms, the elements required for the growth, spread and subsequent infection process, to include direct and indirect contact, knowledge of the chain of infection and the need for vigilance and safe practice at all times
5. Analyse the predisposing factors to the development of healthcare-acquired infections- including contact precautions, respiratory precautions and enteric precautions
6. Analysis the role adherence to cleaning, disinfection and sterilisation standards in the prevention and control of infection- including the decontamination of both general equipment and patient care equipment
7. Identify the main blood borne viruses which pose a threat and the methods that prevent the spread of infections
8. Examine the role of antibiotics and the importance of correct and safe antibiotic use to avoid antibiotic resistance
9. Explain the importance of good personal skin care and efficient hand washing and differentiate between social hand hygiene, antiseptic hand hygiene and surgical hand hygiene- including the correct use of alcohol hand gels
10. Implement the local terminal cleaning procedure for:
a) An isolation room
b) Single use items
c) Outbreak management in a healthcare facility
11. Apply appropriate management of blood and body fluid spillages in adherence with procedures for:
a) Dealing with clean and soiled linen
b) The disposal of sharps
c) The correct management of sharps following inoculation
d) Accidental exposure to blood or body fluids
Safety & Health at Work (5N1794)
Janet Mooney
Tel: 0429355700
email: recep.rst@lmetb.ie